Tag Archives: fall

Pumpkin Spice Cinnamon Rolls

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Pumpkin spice cinnamon rolls in pyrex pan

I started this post last year and didn’t post it because I felt I missed the best time to post it… Because I made them right before Halloween. While delicious and great any time of year, the Pumpkin spice season peaks in October. It’s November… Whatever lol. Without ado, I present Pumpkin Spice Cinnamon Rolls. This recipe is a modified version of a common cinnamon roll recipe. The difference in the dough is about twice as much flour and an additional 1/4 cup of Sukrin Gold – Natural Brown 1:1 Sugar Substitute to compensate for the canned pumpkin and spices. The number of spices may look too much, but it’s intentional. I like bold flavors, and spices are the best part. This is truly one of the greatest recipes I have come up with on my own.

Pumpkin Spice Cinnamon Rolls

I just saw this morning as I was editing this post and did some google searches. What hilarious timing!

@lizzo

Ima tweet about this remix lol

♬ Ima need a cinnamon roll – Judith Rupp

Dough Ingredients:

-Dry ingredients –

  • 5 cups flour
  • 2T ground cinnamon
  • 2 tsp ground nutmeg
  • 1t ground allspice
  • 2tsp cloves
  • 1 T ground ginger
  • 2 T yeast
  • 1 T salt
  • Wet Ingredients –
  • 3T butter or Earth Balance Vegan Buttery Sticks
  • 1/2 cup almond milk
  • 14 Oz pumpkin puree (Note 14oz out of 15oz total from the can)
  • 3/4 cup Sukrin Gold – Natural Brown 1:1 Sugar Substitute
  • 1 egg
  • 1T vanilla extract

Cinnamon-Pumpkin Spice Filling:

  • 3T ground cinnamon
  • 2 tsp ground nutmeg
  • 1t ground allspice
  • 2tsp cloves
  • 1 T ground ginger
  • 1 T salt
  • 2T vanilla extract
  • 6oz or 1.5 sticks of Earth Balance Vegan Buttery Sticks
  • 3/4 cup Sukrin Gold – Natural Brown 1:1 Sugar Substitute

Pumpkin Frosting:

  • 1/2 cup confectioners monk fruit sugar
  • 1 oz pumpkin puree
  • 1 T almond milk

The process:

The core flavors of the rolls... Pumpkin puree, allspice, cloves, cinnamon, nutmeg, ginger.
The core flavors of the rolls… Pumpkin puree, allspice, cloves, cinnamon, nutmeg, ginger.

Step 1:

Grind your spices. Freshly ground spices, ground to a fine powder. It takes 1-2 minutes, but worth it. A good electric grinder achieves this.

In a large bowl, or in a Kitchen Aid mixer, combine the flour, spices, salt, yeast and sugar and whisk together so the dry ingredients are blended together. Which will look something like this:

Blend the spices with the dry goods so it is evenly combined.
Picture of the starting stages of pumpkin spice cinnamon rolls
Step 2: Using the hook attachment on your kitchen aid blender, add the wet goods to he dry. Mix on low until the dough comes together in a sticky mass, then turn to medium speed for about 5 minutes. This is to build gluten in the dough and create its texture.
picture of cinnamon roll dough in the bowl before it the rising step.
Step 3: This is the texture you are aiming for. It is sticky to your fingers, and a solid but sticky mass that is one piece. Make sure to scrape the sides with a spatula and roll it into a ball. Place the dough back into the bowl and cover with a clean towel.
Picture of a kitchen aid bowl with rising cinnamon roll dough in a warm oven with a towel covering it.
Step 4: Place your dough in bowl in a warm place or 100 degree oven (like a warm summer day if you put your hand in the open oven.) for the dough to rise and double in size.
pumpkin spice cinnamon roll dough doubled in size in a kitchen air bowl.
Step 5: Check your dough. This is what it will look like doubled in size or risen.
Picture of flour strewn on a table as a step to kneading cinnamon roll dough.
Step 6: Prepare a space to work your dough to knead.
Picture of dough on floured table.
Step 7: Roll out your dough. I use a rolling pin that I run with flour, and sprinkle flour on the top of the dough to help it from sticking to the table or rolling pin. This is a sticky dough so be generous with the flour.
Picture of spread out cinnamon roll dough and the spice syrup spread.
Step 8: Roll your dough out into a large square shape about the dimensions of a square sheet pan that is about 1 inch tall.
Cinnamon roll spread syrup. Earth balance vegan buttery sticks, sukrin gold sugar substitute, vanilla extract, spices.
Step 9: Melt the Earth Balance Vegan Buttery Sticks in a microwave. Combine with the spices, vanilla extract and Sukrin gold and whisk it until it combined. I let the filling sit while working the dough to give the spices time to infuse into the fat. This is different from most cinnamon roll recipes which separate the butter sugars and spices. It will look a little loose. That’s okay. Simply stir it again real quick before applying to the dough in the next step.
Picture of pumpkin spice filling spread evenly on rolled out dough on a floured table.
Step 10: Spread the filling. You want to leave 2 inches on the edges.
Picture of a rolled up pumpkin spice cinnamon roll roll before it is divided.
Step 11: Roll up the roll.
How to roll a cinnamon roll in gif form
Step 11.5: How to roll a cinnamon roll in gif form that I found online.
Slice the roll into 12 equal pieces https://www.southernliving.com/thmb/eQnDHDw8LcUdsOybqnbOpMd1E6Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/Cinnamon_Rolls_024-8160f1dd17bf49638f9bc1c410daab5a.jpg
Step 12: Not my picture. Forgot to take one. Divide the dough into 12 pieces.
Picture of pumkin spice cinnamon rolls in a greased pyrex pan before they are to be baked.
Step 13: Spray your pyrex pan with nonstick spray (or brush with cooking oil), then carefully place each piece of the roll in it. Bake at 350 degrees for at least 22 minutes or an internal temp of 200 degrees F.
Cooked Pumpkin spice cinnamon rolls right out of the oven.
Step 14: remove from the oven to cool. It is hard, but be sure to wait at least 20 minutes!
Picture of a hand poking the pumpkin spice cinnamon rolls for the baked texture. A quality check.
Step 15: Check the texture by poking a roll. It should have a springy texture. You can also use a thermometer. Tee temperature should be no more than 200 degrees. Allow to cool to room temperature before applying glaze!
The pumpkin glaze for the rolls in a kitchen aid mixer bowl.
Step 16: While the rolls are cooling, Make the glaze. Combine the powdered monk fruit, the vanilla extract and the canned pumpkin to the kitchen aid. You will have to wash the bowl before blending the ingredients with the whisk attachment. It is done when there are no lumps.
Pumpkin Spice Cinnamon Rolls with glaze applied in the pan.
Step 17: Apply the glaze with a brush evenly across the top of the rolls.
Picture of a finished Pumpkin Spice Cinnamon Roll on a plate.
Serve and enjoy!

Post recipe reflections

I really should start making videos of recipes…

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Copyright Reilly Anderson 2022.